Sauté de Veau Marengo

Name: Sauté de Veau Marengo
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 3 pounds boned shoulder of veal; salt and freshly-ground black pepper; flour; 2 tablespoons butter; salt and freshly-ground black pepper; 2 tablespoons finely-chopped parsley; 1 tablespoon flour; 1 tablespoon butter; 1 clove garlic, finely chopped; ½ pint veal stock; 2 tablespoons olive oil; 2 onions, finely chopped; 2–3 tablespoons tomato concentrate; ¼ pint dry white wine; 1 strip orange peel; 1 bouquet garni

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

3 pounds boned shoulder of veal
flour
salt and freshly-ground black pepper
2

Europe
France
Main course
Mediterranean

Method

Cut boned veal into 2-inch squares; dredge meat with flour; season to taste with salt and freshly-ground black pepper. Sauté veal in hot butter and olive oil until pieces are browned on all sides. Add finely-chopped onions and garlic; simmer for a few minutes.

Bring veal stock to the boil; add orange peel, bouquet garni, tomato concentrate and dry white wine, and pour over veal p